Another Mardi Gras inspired meal, with house favorite Okra and Tomato Stew paired with Hoecakes (cornmeal/water/salt/pepper/baking powder) cooked up in the cast-iron skillet.

Liz channels her inner-Southern woman whenever she makes the biscuits

The tofu was portioned into six cutlets, a had a slit cut in the side. First, it was smoked with cherry wood for 25 minutes, then seared on both sides and splashed with tamari at the end of cooking for an extra minute. The collard greens and mushrooms were cooked in the same pan as the tofu adding a nice extra layer of smoky flavor to both ingredients. Finally the tofu was stuffed with the collards & mushrooms and put into a 350F oven for 15 minutes to finish cooking the center of the tofu.

Another Mardi Gras inspired meal, with house favorite Okra and Tomato Stew paired with Hoecakes (cornmeal/water/salt/pepper/baking powder) cooked up in the cast-iron skillet.

Liz channels her inner-Southern woman whenever she makes the biscuits

The tofu was portioned into six cutlets, a had a slit cut in the side. First, it was smoked with cherry wood for 25 minutes, then seared on both sides and splashed with tamari at the end of cooking for an extra minute. The collard greens and mushrooms were cooked in the same pan as the tofu adding a nice extra layer of smoky flavor to both ingredients. Finally the tofu was stuffed with the collards & mushrooms and put into a 350F oven for 15 minutes to finish cooking the center of the tofu.

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.